Antelope Stew

We have quite a bit of antelope stew meat. I love the taste of the antelope it is a little like venison and a little like elk but quite definitely it’s own flavor. GNOWFGLINS is hosting a Gallery of Soups this Friday. My contribution is Antelope Stew, I’m sure that if you do not have a freezer stuffed with antelope you could substitute beef.

Antelope Stew
Stew meat (my package was about a pound)
Juice of one lemon plus water to make one cup
1 teaspoon chili powder
1 onion- chopped
2 tablespoon butter
3 cloves of garlic- finely minced
1/2 gallon Stock (I used antelope stock)
3 teaspoons sea salt (omit if using salted stock)
3 potatoes- peeled and chopped
3 carrots- peeled and sliced
1 can tomato paste
1/2 teaspoon crushed rosemary
half head of cabbage- thinly shredded
1/4 teaspoon allspice
Salt and pepper to taste
Sprinkle chili powder over the stew meat stirring to coat then pour lemon water over the top. Allow to marinade for about an hour.
In a dutch oven or similar pot cook the onion in butter over very low heat until onion begins to soften about 5-10 minutes. Turn the heat up to medium and add the stew meat and cook until the meat begins to brown. Then add the garlic, cooking for a minute or two being careful not to burn. Pour in the stock and the sea salt and bring to a boil. Once it boils turn down very low and allow to simmer for an hour and half. Add the potato, carrots, tomato paste and rosemary. Continue to simmer for another half hour. Then add the cabbage, allspice, salt and pepper.
Once the cabbage and spices are in let it cook down a bit and let the flavors meld; maybe 15-30 minutes.Ready to serve.

We had our stew over brown rice.

And topped with Creme Fresh (because I love creamy soups).

Served with sourdough rolls and salad topped with buttermilk-kombucha dressing and broccoli sprouts. For a little extra crunch I added broccoli sprouts to the top of my stew too. It turned out to be a wonderful dinner.
 
 
Be sure to visit the Gallery of Soups on Friday, October 23 to see the great soups other real food cooks have posted.
Millie

Comments

  1. Cyn

    >The final product looks so much better than the first pic. I was seriously questioning the cabbage, but cooked up it looks great!

  2. Sonya Hemmings

    >Millie—What a great-looking dinner! I don't have any antelope on hand, so I'd definitely have to substitute with beef. 🙂
    —Sonya

  3. Donna

    >Home
    Home on the range
    Where the deer and the antelope
    ANTELOPE?!!!??!!?
    Super Neato!

    You don't hear about antelope in these parts- 'cept that song, maybe. 🙂

  4. Millie

    >Until we moved here all I knew of antelope was the song too. Now I know lots more about them. Like they love cherry trees especially ones I had just planted, they like to scratch their back on my house, they like to tease the neighborhood dogs(mine included) and they magically appear out of no where. It is so much fun to see them in my yard. Oh, and antelope is very tasty.

  5. Kim Callaways

    This looks yummy thanks for posting! Do you make your antelope broth the same as beef or venison broth? Is it as flavorful as beef broth? Thanks!

    1. Post
      Author
      Millie

      Hi Kim,
      I make all of my broths in the crock pot. I’m pretty casual about my process. The antelope is very flavorful and does taste like antelope. It is my husband’s favorite. I find it a little strong on it’s own but it’s great in things. This antelope stew is very good. I make it quite often. I hope you enjoy it! Are you in Wyoming also where antelope are abundant?

  6. Kim Callaway

    Thanks. We live in Colorado, but my husband travels to Wy every year to harvest an antelope (s). Thanks for your help. This year I asked him to bring how marrow bones, feet, and organs. So I will be trying to make broth. Antelope is by far our favorite game meat!

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